Sheet Pan Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables and perfectly baked eggs that deliver a satisfying balance of rich flavors and textures. This one-pan meal is both visually appealing and nutrient-packed, making it perfect for a flexible mealtime that fuels your day.

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NUTRITION

513kcal
Protein
38.2g
Fat
29.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium red bell pepper, sliced

1 cup broccoli florets

1 cup cherry tomatoes

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a sheet pan by lining it with parchment paper or lightly spraying with non-stick spray.

  • 2

    Cut the red bell pepper into strips and separate the broccoli into small florets. Halve the cherry tomatoes. Arrange all the vegetables evenly on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper. Toss lightly to coat the vegetables evenly.

  • 4

    Place the sheet pan in the preheated oven and roast vegetables for about 10-12 minutes until they begin to soften.

  • 5

    Remove the sheet pan from the oven and make 5 small wells among the roasted vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain soft, or longer if firmer yolks are desired.

  • 7

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.

Sheet Pan Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables and perfectly baked eggs that deliver a satisfying balance of rich flavors and textures. This one-pan meal is both visually appealing and nutrient-packed, making it perfect for a flexible mealtime that fuels your day.

NUTRITION

513kcal
Protein
38.2g
Fat
29.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium red bell pepper, sliced

1 cup broccoli florets

1 cup cherry tomatoes

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a sheet pan by lining it with parchment paper or lightly spraying with non-stick spray.

  • 2

    Cut the red bell pepper into strips and separate the broccoli into small florets. Halve the cherry tomatoes. Arrange all the vegetables evenly on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper. Toss lightly to coat the vegetables evenly.

  • 4

    Place the sheet pan in the preheated oven and roast vegetables for about 10-12 minutes until they begin to soften.

  • 5

    Remove the sheet pan from the oven and make 5 small wells among the roasted vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain soft, or longer if firmer yolks are desired.

  • 7

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.